Agriculture Idol

Chapter 67 Beauty, do you like sweet peppers? (three)
"Sweet peppers, which are usually used as a side dish, are widely used as main dishes in the region where they are produced. Let's see how the locals eat them!"

Li Chengxin and Brother Xiaoyong came to the staff canteen of the sweet pepper farm and entered the clean kitchen area. The head chef of the canteen was in charge of teaching Li Chengxin and the two to cook with sweet peppers. She was an old lady with a round face who always smiled. .

【Stuffed sweet peppers, fried pork with sweet peppers!It is customary to bet on a marinated egg. 】

[Peanuts and melon seeds are sold in the front row... slam!I want bell peppers! 】

[It's scattered, the sweet peppers in the vegetable market downstairs in your house and the sweet peppers that cost 20 yuan a piece, definitely don't taste the same when cooked. 】

The head chef pointed to the ingredients in front of him: "The first dish is sweet pepper stuffed meat. First, cut out the sweet pepper rings, that is, cut out the middle part of the sweet pepper."

According to the instructions of the chef, Li Chengxin picked several sweet peppers of different colors, cut off the top piece, removed the inner seeds, cut off the end of the sweet pepper, and cut the remaining middle part into two bell pepper rings .

When cutting vegetables, Li Chengxin couldn't help but sigh how thick the flesh of this kind of sweet pepper is.

Remove the two sweet pepper rings in the middle, and chop the rest of the cut-off parts. The sweet peppers of different colors are mixed together, which is really beautiful.Add them to the minced meat mixture with chopped onion, eggs, bread crumbs, salt and pepper.

The head chef didn't know Li Chengxin's level of cooking, so he taught each step carefully, even things like minced meat had to be stirred clockwise all the time.

In order to make the stuffing not easy to fall out, before adding the stuffing, the head chef taught Li Chengxin to dip the middle of the pepper circle with flour first, and then stuff the stuffing tightly.

After this side is done, put it in a frying pan with hot oil, wait for about 5 minutes, the bottom will be slightly charred, and then you can carefully turn it over.

When doing this step, the head chef also explained: "It is easier to get the sauce when it is slightly burnt, which makes it more delicious."

After turning over, cover the pot and simmer for 10 minutes.

While waiting for the bell pepper to be stuffed with meat, Brother Xiaoyong began to help Li Chengxin prepare the next dish - gratin.

"Using the fact that bell peppers can serve as containers, gratin is a perfect dish."

According to the chef's instructions, Brother Xiaoyong cut 1 cm above the pepper.

After Brother Xiaoyong finished cutting, the head chef took a look and patted his forehead and said, "This failed!"

Brother Xiaoyong was puzzled, so Li Chengxin came over and put the colored peppers that Brother Xiaoyong had cut upright on the table.In this case, Brother Xiaoyong clearly saw his mistake. He made a crooked cut. The cutting edge of the starting hand was indeed at 1 cm, but the cutting edge at the end was only 0.5 cm.

As a result, the head of the pepper used as a "pot cover" was not completely cut off, and there was a small hole in the middle that was originally a handle.

Brother Xiaoyong looked at the colored peppers that had been cut by him speechlessly, and gave up the position to Li Chengxin.

After Li Chengxin took over, he easily fixed the "lid" part, and made a little trimming under the colored peppers to make the "container" stand more firmly.

Soon, several containers of bell peppers resembling open tulips will be ready.

The stuffing put in here is Xiaoyong's specialty.

Stir-fry the shrimps, shredded onions, and crab-flavored mushrooms together, add salt to taste, and finally add the colored peppers cut into large pieces (the one that was chopped up by Brother Xiaoyong).

When encountering stir-fried dishes that need to be turned upside down, Brother Xiaoyong finally regained his confidence and quickly copied the fillings.

The next step is to make milk, start another pot, slowly add butter, milk, wheat flour, salt, and stir slowly until the milk becomes thick and smooth.

At this time, you can add the fried vegetables to the milk, so that the dishes are wrapped in thick milk, and then add the stuffing to the pepper container.

Put the stuffed pepper container in the oven, bake at 200 degrees Celsius for 10 minutes, take it out and add mozzarella cheese, and put it back in the oven for another 10 minutes.

When the gratin goes into the oven, the pepper stuffed meat comes out of the pan. With the frying, the steam evaporates, and the meat flavor with the sweet aroma of the pepper comes out.

"It really looks delicious, sounds delicious, and smells delicious!" Li Chengxin couldn't help praising herself.

While the pot is still hot, immediately add the barbecue sauce made from soy sauce and tomato sauce and pour it into the pot, so that both sides of the stuffed meat are covered with sauce.

The last one is fried assorted, the ingredients are still various colored peppers, plus some locally produced small red sausages.

Dice the bell pepper and the red sausage, mix them and add them to the batter that the chef has prepared.

Li Chengxin was stirring the batter in the bowl, and asked strangely, "Is the batter too thin? Do you want to add more flour? It's easy to spread the fried assorted stuff like this."

The old lady of the head chef smiled: "It is for this effect, so that the fried assorted colors can see through the thin coat and look very beautiful."

Since there is this reason, Li Chengxin continued to make according to the instructions.

The batter does not need to be seasoned either, as the sweetness of the bell pepper and the saltiness of the sausage are enough.

The head chef took out a few square sheets of oven paper (not tin foil), put the mixed assorted in the middle of the oven paper, and put them into the oil pan together with the oven paper.

The oven paper floats on the oil surface with the assorted ingredients, like a small bowl containing the assorted ingredients.Slowly, the paper bowl sank into the oil pan a little bit, but only a little bit of the batter did not spread out, and the beautiful color of the peppers could also be shown through the batter.

When the coating has set, turn the fried assorted over and remove the oven paper by the way.

"So that's how it is!" Li Chengxin carefully flipped the fried assorted food in the oil pan, and couldn't help but think to himself that old people have magical skills.

[New skill get! 】

[This is so beautiful! 】

[Awesome, you are indeed the head chef! 】

When the assorted fried dishes are finished, when they come out of the oil pan, they are small cakes with bright colors. They don’t need to be placed on a plate, and they look good when they are placed casually.

At this time, the finished music sounded from the oven, indicating that the gratin was ready.

Top the lightly charred cheese with a small spoonful of chopped parsley and finally put the bell pepper "lid" aside for garnish and the gratin is complete.

Once cut open, the thick milky aroma wafts out, mixed with the sweet aroma of sweet peppers, which is especially mouth-watering.

Li Chengxin looked at a table of colorful dishes: "I have a question."

Several people present turned their attention to Li Chengxin.

"Is this really the standard of canteen food? This is so delicious and pretty!"

Li Chengxin's seemingly indignant words were actually praising the sweet pepper planting base and the old lady chef, so they all laughed.

(End of this chapter)